Slow Cooker Beer Chicken Taco Salad Recipe

Ingredients

• To Make Chicken in Slow Cooker:
• 1 pound (480 g) boneless and skinless chicken breasts or thighs
• 6 oz (180 ml) light beer
• 1/2 teaspoon chili powder
• 4¾ oz (140 ml) can green chiles, undrained
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For the Cilantro Vinaigrette:
• 1/2 cup fresh cilantro leaves
• 1/4 cup (60 ml) white wine vinegar
• 1/4 cup (60 ml) olive oil
• 1 clove garlic, peeled and minced
• 2 teaspoons freshly squeezed lime juice
• 3 tablespoons clear honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• To Make Taco Salad:
• 4 cups Romain lettuce
• 2 cups tortilla chips
• 1 cup halved cherry tomatoes
• 1 cup shredded Parmesan cheese
• 1 cup (250 ml) black beans, drained and rinsed
• 1 cup (250 ml) corn, drained
• 1-2 ripe avocados, peeled, pitted, and cubed
• sliced jalapeños
• 1 small red onion, peeled and sliced
• salsa (optional)

Instructions

In 2½-quart (2½ L) slow cooker, combine chicken breasts, beer, chili powder, green chiles, salt, and black pepper.

Mix well to combine.

Cover the pot and cook on low-heat setting for 3-4 hours or until chicken is tender.

Turn off the cooker and open the lid. Using tongs, transfer cooked chicken to a cutting board. Shred with two forks and place in a large bowl. Pour the cooking liquid over. Toss well and set aside.

To make the Cilantro Vinaigrette:

In a blender, combine all vinaigrette ingredients. Blend until smooth.

For Taco Salad.

In a large bowl, combine the vegetables, shredded chicken, and prepared cilantro vinaigrette. Toss well.

Serve with nachos, sour cream, guacamole, and salsa. Enjoy!